Ruby Trout Recipe
Cauliflower, bacon, edamame, cubanelle pepper succotash, sunflower seed
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Ingredients
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Vegetables
Meat
Nuts & Seeds
Method
Preparation
- 1
Prepare the Cauliflower
Remove the leaves from the cauliflower and cut it into small florets. Rinse under cold water and set aside.
- 2
Chop the Cubanelle Peppers
Wash the cubanelle peppers, remove the seeds and stems, and chop them into small pieces.
- 3
Cook the Bacon
In a large skillet over medium heat, cook the bacon slices until crispy. Remove from the skillet, drain on paper towels, and crumble into small pieces.
Cooking
- 4
Sauté the Vegetables
In the same skillet where the bacon was cooked, add the cauliflower florets and cubanelle peppers. Sauté for about 5-7 minutes until they begin to soften.
- 5
Add Edamame
Stir in the shelled edamame and continue to cook for an additional 3-4 minutes until heated through.
- 6
Combine Ingredients
Add the crumbled bacon to the skillet and mix well. Season with salt and pepper to taste.
- 7
Serve with Sunflower Seeds
Remove from heat and sprinkle the sautéed mixture with sunflower seeds before serving.